Nutty Blue Cheese Apple-Parsnip Soup

10 Sep

I can’t tell you how thankful I am for the drop in temperature of late. It seems Fall is finally creeping into the Southland, and my early mornings have been blanketed in damp coastal fog the past few days. Also, with school back in full swing, my commute to work is usually halted by the busy crisscrossing of school buses or kids shlepping themselves to school with backpacks that look like they could harbor a medium-sized farm animal.

This morning, it seemed the private Christian high school by our house was going on a field day already. I saw several coaches loading up giddy, uniformed kids with a few over-zealous moms stuffing the last few things in their brood’s backpack. You know who you are. It reminded me of my school field days, on which my mother made us pack our own lunch and told us in no uncertain terms to behave and to not spend all our money on ‘silly things’. Our field days were always an exciting combination of not having to be in class that day and having extra cash in your pocket to spend on silly things ‘spend wisely, when you need to!’. I have some really fun memories frolicking at ‘Walibi’ or ‘Meli Park’, but we also had scholastic outings to Brussels and places like ‘Bokrijk’. When I was about roughly 8 years old, one of our mandatory school outings in history class was to the former Nazi concentration camp of ‘Breendonk’, located in the Northeast part of Belgium. I haven’t been back there since, but I remember it to be lacking a candy vending machine a huge musty-smelling compound of old, somewhat dilapidated brick buildings, that were enforced by barbed wire and had rusty iron gates that creaked when you pushed them open. I also vividly remember a very tall, black-burnt smoke stack, which I don’t need to detail what that was for, but at the time I had no clue. I realize that this doesn’t exactly sound like an uplifting day filled with fun, but I actually don’t have any grim memories that tarnished my soul or scarred me in any which way. What I do recall, is that I came home, sans cash and with a bunch of silly things, and innocently blurted out to my mother that I was happy for the people who had to live there… UmCome again?!

I’m pretty sure my mother must have pondered where exactly in my upbringing she went wrong, but she stayed cool as a cucumber and asked me what exactly made me think this was a ‘happy place’ for people to live?! And here comes embarrassing childhood confession #43… during our 3-hour docent-led tour of this depressing work camp, me & my slightly muddy patent leather mary jane’s had spotted huge weathered message boards tacked on various walls all over the bleak compound. On those, a daily roster was pinned, announcing the tedious hourly routine in big black type-setting, on yellowish newspaper-like posters. Wake-up call was to take place at 04:00A, ‘Arbeit’ was to be done from 04:00A-06:00A and so forth… with each block of 2 hours seemingly broken by a brief pause, labeled as ‘APPEL’. Even at 8 years old, I grasped the horrible brutality of these days, with no time to shower or play, no lunch breaks or recess… but what my plaid-skirted & pig-tailed innocent self didn’t know, was that ‘Appel’ meant ‘roll-call’ in French… and not ‘apple’ in Dutch! Somehow, in this dark oppressing atmosphere of forced manual labor and dire living conditions, my wee sensitive heart had found a beacon of happiness knowing that these unfortunate people at least got an apple every 2 hours… And this, dear people, is why you should hug your child right now before this kind of heart-warming innocence flies out the window.

I’m afraid I am destined to have to live this one down, as the mere sight of a basket of apples at the farmers market, will prompt my mother to chuckle her way through the story in great animated detail. I’m glad I can be of service to her that way. I’ve never been a huge fan of apples, but I like them in this lovely apple parsnip soup that I adapted from a recipe I found for a simple root vegetable soup. It’s real Autumnal pleaser, and I hope you enjoy it too.

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NUTTY BLUE CHEESE APPLE-PARSNIP SOUP
– 2 apples, preferably Jona Gold or Golden Delicious, chopped into cubes
– 1 Tbsp of fresh thyme, chopped
– 4 sage leaves, finely chopped
– 1 large onion, chopped
– 3 large parsnips, peeled and chopped
– 4 oz of pecans, roasted and chopped
– 4 oz of hazelnuts or walnuts, skinned, roasted and chopped
– 1-2 Tbsp of butter
– 1/3 cup of heavy cream
– 3 oz of blue cheese, crumbled
– Salt & pepper, to taste
– 4 cups of vegetable or chicken broth
– sliced browned mushrooms, for garnish
– a drizzle of walnut oil, for garnish
(*) You can really use any combination of nuts you like, but I like pecans, hazelnuts or walnuts the best.

Preheat the oven to 400F and place nuts on a large baking sheet. When oven is hot, roast nuts for a few minutes until warm and toasty. Allow to cool slightly, rub off as many of the skins as you can with a clean damp cloth and give the nuts a rough chop.

Peel the parsnips, apples and onion, and chop into chunks. In a heavy pan, melt butter and add parsnips, apples and onions, together with the chopped sage. Sauté over medium-low heat until onions are translucent and vegetables have softened.

In the meanwhile, heat broth in a large pot, and add sautéed apples and vegetables. Add roughly about 3/4 of the toasted nuts, bring to a boil and simmer soup for another 15 min or so. With a handheld mixer, puree the soup until everything is smooth and blended well, then add cream & blue cheese. Season with salt & pepper, to taste.

Slice mushrooms and brown in a bit of butter. Don’t crowd the pan, or your mushrooms won’t brown!

Ladle soup in bowls, drizzle a bit of walnut oil over the top and garnish with the browned mushrooms, remaining nuts and thyme.

Go hug your child. Seriously.

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11 Responses to “Nutty Blue Cheese Apple-Parsnip Soup”

  1. Sarah Bates September 22, 2013 at 12:23 pm #

    This soup looks delicious! A perfect meal for Fall. Thanks so much for sharing with Foodie Friends Friday this week!

    Like

  2. Shelley @ Two Healthy Kitchens September 27, 2013 at 5:04 am #

    This looks insanely good! Just the thing for a cool, crisp fall day! I adore blue cheese (mmmmmm … guilty pleasure!!!), and this is a wonderful excuse to use it! Delicious! 😀

    Like

  3. Nancy Beyer November 10, 2016 at 12:41 pm #

    I was looking for something really special to serve as an appetizer for a cocktail party. I liked the idea of a soup served in shot glasses, but I thought it would have to be unique. This is wonderful! I just made it, and I can’t wait to serve it at the cocktail party.

    Like

    • thehungrybelgian November 10, 2016 at 12:51 pm #

      Hi Nancy. Thank you so much. I’m thrilled you liked this as much as I did, and serving it in glasses is just perfect for an appetizer. Hoorah!

      Like

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